Grilled Peaches with Lemon Balm Gremolata This recipe is simple, yet full of flavor. A traditional gremolata condiment includes parsley, lemon zest and garlic, but this sweeter version finds delicious- ness in fruit. Using a microplane grater culls the flavorful yellow part of the lemon rind without the bitter white pith. Chopping the herbs with the lemon zest make the flavors blend together better.
Yields 4 servings 1
/4 1/2
cup packed lemon balm leaves or 1 Tbsp packed mint leaves tsp lemon zest
Pinch kosher or sea salt 4 peaches, halved and pitted
Prepare a medium-hot fire in the grill.
Chop the lemon balm or mint and lem- on zest together until very fine. Sprinkle a pinch of salt over the leaves and chop again. Set aside in a small bowl.
Place the peach halves cut-side down on the grill. Grill 4 to 6 minutes, turn- ing once, until they are tender and slightly blistered.
To serve, place two peach halves in each guest’s bowl and sprinkle the lemon balm gremolata over all of them.
Source: Recipes adapted from The Gardener & the Grill.
Grow, Pick, Grill
Making the Most of Summer’s Bounty by Claire O’Neil
I
n outdoor spaces from Cape Cod, Massachusetts, to Arch Cape, Or- egon, produce is growing and grill embers are glowing. Growing a garden and grilling its bounty have never been more popular. For the first time since 1944, when
20 million “Victory” gardeners pro- duced 44 percent of the fresh vegeta- bles in the United States, food garden- ing is outdistancing flower gardening. In its latest survey of garden retailers, the National Gardening Association found that consumers’ spending for growing their own food hit $2.7 billion, versus $2.1 billion for flowers. Barbecuing grill chefs are expand- ing their repertoire beyond grass-fed burgers and steaks. More vegetables and fruit are being grilled now than in the past, according to the latest annual sur- vey by leading grill manufacturer Weber. This all makes sense to Karen Adler
and Judith Fertig, co-authors of The Gar- dener & the Grill. They’ve observed that when the bounty of the garden meets the sizzle of the grill, delicious things hap- pen. “Natural sugars in vegetables and
26 South Central PA
NaturalCentralPA.com
fruits caramelize,” says Adler. “Essential oils in fresh herbs become more aro- matic. The colors of fruits and vegetables stay more vivid when grilled, rather than when cooked any other way.” “Grilling gives even familiar foods an exciting new makeover,” notes Fertig. For example, by cutting a head of cabbage into quarters, brushing each cut side with olive oil and then grilling and chopping, the backyard chef infus- es a grill flavor into a favorite coleslaw. Flatbreads, patted out from prepared whole-grain or gluten-free pizza dough, can be brushed with olive oil, grilled on both sides and then topped with flavor- ful garden goodies. Simple fruits like peaches and plums—simply sliced in half, pitted and grilled—yield fresh taste sensations, especially cradling a scoop of frozen yogurt. A quick foray to the garden or farmers’ market can provide just the right colorful, flavorful edge to any summer barbecue.
Claire O’Neil is a freelance writer in Kansas City, MO.
consciouseating
photo by Steve Legato
Kale, Potato and Chorizo Pizza. photo by Steve Legato
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